Loaded Potato Soup

 

Loaded Potato Soup

INGREDIENTS:
1 package (12 oz) bacon
1 1/2 cups chopped onion
6 cups chicken broth (from two 32-oz cartons)
2 lb baking potatoes, peeled, cubed
2/3 cup butter
3/4 cup all-purpose flour
4 cups milk
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup diced cooked ham
1 container (8 oz) sour cream
2 1/2 cups shredded sharp Cheddar cheese (10 oz)
3/4 cup sliced green onions

DIRECTIONS:
In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.

In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.

Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.

Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.

Instant Pot Cabbage, Sausage and Potato Soup

 Instant Pot Cabbage, Sausage and Potato Soup

Ingredients:

⅛ tsp Cayenne pepper

2 tsp. Garlic salt

Pepper to taste

3 Tbsp. butter

1 medium head of cabbage chopped

1 Onion sliced into wedges

1 Tbsp. Minced garlic

2 to 3 carrots, peeled and cut into 1/2 inch slices

2 stalks celery, sliced

4-5 Medium gold potatoes largely chopped

1 Package smoked sausage cut into rounds

1 C. Chicken broth




Mix together the cayenne pepper, garlic salt, and pepper in a small bowl, and stir to combine.  Lightly stir into prepared vegetables.

Melt the butter in the Instant Pot and lightly saute the veggies for 5 minutes before adding smoked sausage and cooking for another 5 minutes.  Add broth and stir.

Seal Instant Pot.  Set to "Soup" setting and let cook.  Natural release for 5 minutes, then quick vent until pressure is released.  Stir and serve.

HAMBURGER STEAKS WITH ONION GRAVY

 HAMBURGER STEAKS WITH ONION GRAVY

Ingredients:

2 lbs ground beef

1/2 cup bread crumbs

1 egg

1/2 cup milk

1 tsp salt

1 tsp black pepper

2 Tbsp dried beefy onion soup mix

2 Tbsp Worcestershire sauce

1tbsp better than bouillon beef base

2 medium onions

2 cups mushrooms

4 cups beef broth

1 Tbsp corn starch

Directions:
In a large bowl add ground beef, bread crumbs ,egg, milk, salt, black pepper, dried onion mix and Worcestershire sauce mix well form into patties of your size.

In a large skillet heat 1 tsp of oil add the patties to brown about 5 minutes per side.

When browned remove set aside .then add onions and mushrooms sautee for another 3 minutes.

Then add the mix the cornstarch with the beef broth then add beef broth and beef bouillon to the pot now add back the patties to cook for 45 to 50 minutes until it comes down to your desired thickness .